| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Dip |
12 |
Servings |
INGREDIENTS
| 2 |
|
Cloves garlic; peeled |
| 1 |
cn |
(19-oz) garbanzo beans; drained; reserve liquid |
| 1/2 |
c |
Tahini |
| 6 |
tb |
Lemon juice |
| 1 |
ts |
Salt |
|
|
Pepper; to taste |
|
|
Olive oil; for garnish |
|
|
Paprika; for garnish |
INSTRUCTIONS
From: AUNTIEFIFI@aol.com
Date: Mon, 29 Apr 1996 22:12:54 -0400
Recipe By: Mimi Markofsky
Drop the garlic cloves through the feed tube of a food processor that has
been fitted with a steel blade. Stop the machine and add the garbanzo
beans. Puree the beans with the garlic. Add the tahini, lemon juice, salt
and pepper. Through the feed tube, slowly add the reserved liquid from the
garbanzo beans, until the hummous is the desired consistency. Serve with
in a bowl or on a flat dish, drizzled with olive oil and sprinkled with
paprika. Serve with pita or crackers. Keeps refrigerated for 2 weeks.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #64
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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